Organic food can be defined as the one which is grown and stored without the use of artificial pesticides and fertilisers.

Not only is organic food free from the highly toxic pesticides, herbicides, fungicides, antibiotics and growth hormones used in intensive farming, but they're also free of artificial colourings, flavourings, additives, sweeteners and the thousands of other unwanted and unnecessary chemicals used in food manufacturing.

Benefits of Going Organic

Food produced organically contains fewer contaminants. Some scientific studies have shown that there are more nutrients in organically produced food.

Organic farming practices reduce the risk of pathogens such as E.coli in food as well as potentially reducing the risk of mycotoxin contamination.

Organic systems rely on prevention rather than cure. They minimise the need for chemical inputs, thereby limiting damage to human health and the environment.

Non-organic food appears to be cheaper, but in fact consumers pay for it three times – first over the counter, second via taxation (to fund agricultural subsidies) and third to remedy the environmental pollution (or disasters like BSE) caused by intensive farming.

Intensive farming destroys the fertility of the land and is unsustainable. Organic methods help labour-rich but cash-poor communities to produce food sustainably.

Organic foods tastes great.

Organic farming is better for the environment, better for business, more energy efficient and makes better tasting fruit than conventional methods.

Organic food is not only better for your health, but is also better for the environment.